Archive for the ‘Breakfast’ Category

Look familiar? If you’ve ever grabbed a quick breakfast from America’s most popular fast food chain, you’ll probably recognize these. They’re my version of one of that chain’s lower-fat, least offensive breakfast options. Actually, they’re not bad. The canadian bacon is pretty low fat, the muffin is good for you, the egg is not cooked in loads of fat. The cheese…well, you could use a lower-fat option I suppose. I use the regular American type because that’s what the original sandwich has. These are quick to prepare and when served with a nice fruit on the side, they make a pretty substantial breakfast.

At our house, we call these muffins, THE carrot-raisin muffins. That’s how much we enjoy them. Years and years ago, before there was Google, before there was Twitter, before there were blogs, there was Prodigy. You have to be pretty up there in years and have been a very early user of the internet to remember Prodigy. It was back in the day with CompuServe. Before AOL even. See, I’ve always been a tech geek. I started playing around on the internet before there were browsers, when it was not much more than a few universities swapping text files and home enthusiasts with their BB’s (bulletin boards). You used your 1200 baud modem and dialed up the phone number for the BB you wanted to connect to. We were so cool.

It’s interesting that since I’ve writing this blog the past few months, I find that I post quite a few breakfast recipes. I really never realized that I enjoyed cooking so much in the early morning, but apparently I do! It’s funny, too, because I’m definitely not a morning person. Don’t know what, if anything, this means in the overall plan of the universe, but just thought it was an interesting observation.

Well, anyway. We had house guests last weekend, BeeBop’s mom and sister, and I wanted to have a nice breakfast for them on Sunday morning before they headed back home, so I mixed up this casserole the night before. Sunday morning, all I had to do was pop it in the oven and it baked while I got the fresh fruit and sweet rolls ready to go. We all enjoyed it. BeeBop and I had leftovers for Monday morning’s breakfast, too.

Well, A and Mag are back home now. Our week of fun is over. We had such a good time with them even though we each had to work for part of the week. It was great just to have them here. We didn’t do anything super special. I believe we watched every episode ever made of SpongeBob SquarePants. But mostly we just enjoyed being together. BeeBop and I can’t wait for the next visit!!

So, now that the Cocoa Puffs and Trix have been put away, we thought we’d have a hearty, definitely grown-up breakfast this morning. It’s been years since I made steak and eggs and I don’t know why I thought of it now, but I’m glad I did. This was just the right thing to get us going on a day of house cleaning and yard work.

If you want to make steak and eggs for your next hearty weekend breakfast, then

This recipe is from Rachael Ray on the Food Network. I saw her make this along with some other things for a 30-minute breakfast on her show one day. 30 minutes. Yeah, right. Maybe if I’d already had about 6 cups of coffee. Needless to say, it takes me something more than 30 minutes to pull this all together. ‘

We actually had these for breakfast this morning with some sausages and fresh fruit on the side. A great way to start a lazy day. If you’re having this for a late breakfast, it will likely take you all the way through to supper. Oops…dinner. Sorry, I slip sometimes. It’s that growing up in the rural south in the 50’s and 60’s thing, you know.

Over the years I’ve tried all kinds of french toast recipes. Ones that required the mixture to sit overnight. Ones that were stuffed with cream cheese and fruit. Ones that were baked. But I always come back to this one. It’s just so comforting. It’s not too sweet and not too eggy. It’s just plain good. Could be because it’s pretty much the same recipe my Mama used when I was growing up. There’s a lot to be said for your Mama’s recipes, you know. One of your Mama’s recipes can instantly transport you back in time which is why I like burnt fried chicken. But that’s another story. If you’d like to make your family my Mama’s quick french toast, then…

Is there anything better than warm, creamy oatmeal on a cold winter morning? Not much, in my opinion. Even better is waking up knowing that that warm, creamy oatmeal is already waiting for you. If you plan ahead and make your oatmeal in the crockpot the night before, all you have to do is put on your warmest robe, start the coffee pot, and grab a spoon.